Meat and cheese come together in a way you’ve never tasted in this hands-on cooking class by Chef Jonathan. While you won't be making any kind of a cheese board, you will discover how to use cheeses and meats to create an array of classic Mexican cuisines from scratch.
To get your taste buds warmed up, make a fresh shrimp ceviche with avocado, jalapeños, and lime. Next, you’ll hand-craft tortillas to make rib-eye tacos assembled with creamy cotija cheese and roasted corn. For the side, whip up a decadent queso fundido packed with spicy chorizo and jalapeños. Finish on a sweet note with Mexican bread pudding made with cinnamon, nutmeg, vanilla and dried fruit.
Shrimp Ceviche Tostada
With avocado, tomatoes, cilantro, jalapeños, cilantro and lime
Ribeye Tacos and Fresh Salsa Verde
With homemade tortillas, tomatillos, jalapeños, cotija cheese and roasted corn
With cream, mozzarella cheese, Mexican chorizo, jalapeños and cilantro
Mexican bread pudding with cream, cinnamon, nutmeg, vanilla and dried fruit